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Old 02-23-2008, 09:50 PM   #1
benxrow2002
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Dec 2007
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I just came across something funky with my yeast. Up to this point I had only used dry yeast in all my beers....although this last batch I brewed up a Belgian Wit and decided to go liquid and used the smack pack. After 3 weeks in the primary (did not use a secondary) my beer basically had a Krausen of yeast cake floating on top. I double checked my FG and it was exactly where it should have been. The beer smelled great and tasted very good too. When I racked it, there was still a yeast cake at the bottom of the fermenter too, just not as thick as it usually is. Basically about 75% of the yeast cake was floating on top and only 25% fell to the bottom.

What's up with that?
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Old 02-23-2008, 10:50 PM   #2
mrkristofo
 
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It's a top-cropping yeast. That's perfectly normal, and characteristic of belgian yeasts.
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Old 02-24-2008, 03:55 AM   #3
malkore
 
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Wyeast 2565 Kolsch will do the same thing. not all yeasts behave the same way.
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Old 02-24-2008, 01:20 PM   #4
Chris_Dog
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I think the consensus is to wait until the Krausen falls before racking. With the Kolsch I brewed this didn't happen until I lowered the temp for lagering.

 
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Old 02-24-2008, 04:58 PM   #5
malkore
 
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the consensus is don't rack out of primary until the terminal gravity has been reached (or within a couple points)

premature racking can easily stall fermentation, leading to off flavors, as well as too much diacetyl (not enough yeast cake left to clean up the buttery flavors)
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Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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